Recipe: Amy's Fresh Paleo Pesto

Ahhh, pesto. So refreshing, it actually tastes like summer, doesn’t it? With our basil plants being just about all that’s left of our backyard box garden, pesto is the ideal mini weekend project. It’s quick to make, freezes well, and has an almost instant pay off. I eat it for the taste, but it’s also loaded with nutrients like Vitamin K, and basil qualifies as an anti-inflammatory food.

The plants closest to Juno (the fearless Rotterman) are Thai Basil. We didn’t use those for this recipe (saved instead for Thai Basil Chicken). We chopped the other plants down to about half, and made several batches. Each plant cost us about $2 at Trader Joe’s several months earlier, and easily yielded dozens of dollars worth of basil, each.

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